Ingredients :
boneless beef chuck roast (about 3-4 pounds)Salt and pepper, to taste2 tablespoons olive oil1 large onion, chopped2 cups beef broth4 cloves garlic, minced1 cup red wine (optional, or use more beef broth)1 tablespoon tomato paste1 tablespoon Worcestershire sauce4-5 medium carrots, peeled and cut into chunks4-5 medium potatoes, peeled and cut into chunks2-3 celery stalks, cut into chunks2 teaspoons dried thyme1 teaspoon dried rosemary2 bay leavesFresh parsley, chopped (for garnish)
Préparations :
Prepare the Meat: Season the beef roast with salt and pepper on all sides.Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Transfer the roast to a slow cooker or a large Dutch oven.Cook the Aromatics: In the same skillet, add chopped onions and garlic, sauté until softened and fragrant. Add tomato paste and cook for 1-2 minutes. Pour in beef broth and red wine (if using), scraping up any browned bits from the pan. Add Worcestershire sauce, thyme, and rosemary.Add Vegetables: Place carrots, potatoes, and celery around the roast in the slow cooker or Dutch oven.Cook:Slow Cooker: Cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls apart easily.Oven: Preheat oven to 300°F (150°C), cover the Dutch oven, and bake for 3-4 hours, until the meat is tender.Serve: Remove bay leaves. Shred the beef if desired, garnish with fresh parsley, and serve hot with the vegetables and gravy. Enjoy!Enjoy!
ENJOY